ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry-Meyer Lemon Relish

Yield Makes about 3 cups; 10 to 12 servings
Notes: Up to 1 week ahead, make relish; cool, cover, and chill.


  • 3 cups (12-oz. package) fresh or thawed frozen cranberries
  • 2 Meyer lemons (about 1/4 lb. each)
  • About 1 cup sugar

Nutrition Information

  • calories 82
  • caloriesfromfat 1.1 %
  • protein 0.3 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 22 g
  • fiber 1 g
  • sodium 1 mg
  • cholesterol 0.0 mg

How to Make It

  1. Sort cranberries, discarding any soft or decayed fruit. Rinse and drain berries. Rinse lemons, trim and discard ends. Cut lemons into 1-inch chunks and discard seeds.

  2. In a food processor, whirl the cranberries and lemon chunks until they are finely chopped. Or grind the fruit pieces through a food chopper using a fine blade.

  3. Mix fruit and 1 cup sugar (or to taste) in a 2- to 3-quart pan. Bring to a boil over high heat. Reduce heat and simmer, stirring often, until mixture is reduced to about 3 cups, 8 to 10 minutes. Serve warm or cool.